West Indian · Main course
Gujarati Kadhi (Sweet-Sour Yoghurt Curry)
Gujarati kadhi is a thin, sweet-and-sour main course made from whisked yoghurt and besan (gram flour), simmered gently and tempered with curry leaves, mustard seeds and cloves. NNWA includes it as a defining accompaniment of the Gujarati thali, served alongside rice or khichdi.
- Prep
- 10 min
- Cook
- 25 min
- Total time
- 35 min
- Servings
- 4
- Vegetarian
- Gut-health
Ingredients
- 1 cup plain yoghurt, whisked smooth
- 2 tablespoons besan (gram flour)
- 2 cups water
- 1 tablespoon ghee or oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 2-3 cloves
- 1-inch cinnamon stick
- 1 dried red chilli
- 8-10 curry leaves
- 1-inch piece ginger, grated
- 1-2 green chillies, finely chopped
- 1 tablespoon jaggery or sugar
- A pinch of asafoetida
- 1/4 teaspoon turmeric powder
- Salt, to taste
- Fresh coriander leaves, chopped, to garnish
NNWA health note
The yoghurt base contributes live cultures that can support gut bacteria, along with calcium and easily digestible protein, while the small amount of besan used to thicken it adds a little extra plant protein. The characteristic sweet-sour balance comes from a modest amount of jaggery or sugar against the yoghurt's natural tang, rather than from any heavy addition of fat.
Method
- 01
Whisk the yoghurt and besan together thoroughly in a bowl, ensuring there are no lumps, then whisk in the water to make a smooth, thin mixture.
- 02
Heat the ghee or oil in a heavy-bottomed pan over medium heat.
- 03
Add the mustard seeds, cumin seeds and fenugreek seeds, and let them splutter.
- 04
Add the cloves, cinnamon stick, dried red chilli and curry leaves, and sauté for a few seconds until fragrant.
- 05
Add the grated ginger, chopped green chillies and asafoetida, and sauté briefly.
- 06
Reduce the heat to low, then pour in the yoghurt-besan mixture slowly, stirring constantly to prevent curdling.
- 07
Add the turmeric and salt, and bring the kadhi to a gentle simmer, stirring frequently.
- 08
Simmer on low heat for 12-15 minutes, stirring often, until it thickens slightly and loses its raw besan taste.
- 09
Stir in the jaggery or sugar and simmer for a further two minutes.
- 10
Garnish with chopped coriander and serve hot with steamed rice or khichdi.
Kadhi appears in many regional forms across India, but the Gujarati version is distinct for its pronounced sweet-sour balance, achieved by pairing yoghurt's natural tang against a deliberate addition of jaggery or sugar. It is a near-constant presence on the Gujarati thali, usually paired with khichdi as a complete, comforting meal that is considered gentle enough for everyday eating.
NNWA included Gujarati kadhi as a clear regional counterpoint to the more savoury-only kadhi styles found elsewhere in the country, and as a practical example of balancing a dish along the sweet-sour axis that defines much of Gujarati cooking more broadly. It also offers a straightforward, everyday illustration of fermented dairy used as the structural base of a dish rather than as a garnish.
The technique that matters most is temperature control while adding the yoghurt mixture to the tempering: pouring it in over high heat, or without stirring constantly, causes the yoghurt to curdle and split rather than forming a smooth curry. Keeping the heat low and stirring steadily until it comes to a gentle simmer avoids this.
Some households add small besan dumplings, called kadhi na muthiya, to make it more substantial as a standalone main rather than a side. The sweetness level also varies considerably by family, with some Kathiawadi versions kept nearly savoury while Surat-style kadhi leans noticeably sweeter; the quantity of jaggery above can be adjusted freely to suit personal taste.
Learn the science
Autoimmune & Anti-Inflammatory Nutrition
This dish's nutrition reasoning is taught in full in this NNWA course.
What people ask about Gujarati Kadhi (Sweet-Sour Yoghurt Curry)
Why does kadhi sometimes curdle while cooking?
Curdling usually happens when the yoghurt mixture is added to a very hot pan, or when it is not stirred continuously as it heats up. Keeping the heat low during this step and stirring steadily until the curry comes to a gentle simmer largely prevents it.
Is Gujarati kadhi meant to taste sweet?
Yes, a mild sweetness balanced against the yoghurt's tang is characteristic of the Gujarati style specifically, unlike kadhi from some other regions, which is more purely savoury and sour. The amount of jaggery or sugar can be reduced for a less sweet result if preferred.
What is traditionally served with Gujarati kadhi?
It is most commonly paired with khichdi, a simple rice-and-lentil dish, forming a complete and easily digestible meal that is a staple of Gujarati home cooking. It also appears as one component within a larger thali alongside vegetables, rotli and rice.
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